Tuesday, April 26, 2011

Gone fishin' for a birthday dinner

I prefer these steaks to salmon filets for one main reason - the thickness is so consistent. See that little white oval in the center? That's the fish's backbone. There's a little bone or cartilege just below that, toward the V-shaped area. Then, above the backbone there is a narrow row of stuff that goes right up close to the skin. There is no reason in the world why it is necessary to remove that stuff. However, I've had a lot of practice at it, and once it's de-boned I will tie it in a circle and saute it in butter and oil. That's all a person needs to know about salmon steak. I leave the skin on until after cooking. Then it slips right off. No muss, no fuss.



7 comments:

Pegasuslegend said...

This is an awesome amount of info, we are huge salmon fans... I never had the steaks though, we use to catch it up North when we lived there, now I end up with farm raised... going to try and find somewhere that carries them... we grill alot so this has to be tried by us... thanks for the read...

Mary said...

What a great tip, Stephen. We eat a lot of salmon here and while its a bit fancy for everyday this would be a wonderful technique for serving salmon to guests. I hope you have a great day. Blessings...Mary

Andrea the Kitchen Witch said...

Happy Birthday Stephen!! Hope you had a great day :)

Jenn said...

Love the tip. I prefer steaks over the fillets too...I'll have to try this next time we buy some!

Pam said...

I really need to cook more fish... especially salmon. Great tip.

Pam said...

Thanks for the info, Stephen! Salmon is my absolute favorite fish and the steaks are perfect. I'll be trying the de-boning the next time. We get Coho and Chinook from Lake Michigan from a fisherfriend. YUM!

Chris said...

Good tips! I haven't tried salmon this way, only the fillets.

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